Listeria Control Program

SEPARATION OF RAW AND COOKED AREAS

Areas where blanchers or thermal processers are located or where other ‘log reduction’ processes are performed are considered as raw/uncooked areas and should be fully separated from post lethality/high hygiene areas.

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PREVENTIVE PROCESS CONTROL VALIDATION

If the food safety plan identifies Lm as a hazard that requires a preventive control, then the facility should address this hazard by the application of a preventive process control. One potential method may include

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HOW TO VALIDATE YOUR BLANCHER

The use of thermal processing equipment as a preventive process control step should utilize verification systems. Temperatures are monitored and recorded at the beginning of production, at least hourly, or at any time an adjustment

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